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Facility: Antojitos Mexicanos
Address: 13289 Hwy 33, Santa Nella, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 4-10-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
4-10-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 0.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
NOTE / REMINDER: Observed the black plastic portion of the handle on the lower right side of the flip top cooler door is still broken, no longer smooth and easily cleanable. Part kit has been ordered, receipt proof provided. Additional time given to receive parts / complete repair. Email photo of repair once completed (due by 4/30/19). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-10-2019 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 4.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
REPEAT: Observed the door of the employee restroom still lacks a functional self closing mechanism. Ensure doors to all restrooms in the food facility are self-closing.
Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
4-10-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 4.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. (1) REPEAT: Observed the drain line for the catch tray under the beer taps is draining to a metal container in the cooler / not to a floor sink. Discontinue this practice. Properly route all drain lines for liquid waste from food related equipment to floor sinks, and ensure a minimum one inch air gap is maintained for all drain lines going to floor sinks, for backflow protection.

(2) REPEAT: Observed lack of one inch minimum air gap between the drain lines under the soda fountain area, near the three comp sink setup, near the handwash sink, and other drainage locations, and the rim height of the floor sinks. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 3-11-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-11-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 2.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
Observed significant inconsistencies in water temperatures in multiple sinks throughout this facility; some handwashing sinks will not get above 63ºF, while three comp sink varies from 89-124ºF up and down in less than 60 seconds. Investigate cause for temperature inconsistencies and repair so as to CONSISTENTLY provide the required water temperatures to all sinks throughout the facility (not less than 100ºF at all handwashing sinks, and not less than 120ºF at all other utility / dish washing / janitorial sinks).

Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks (100-108ºF).
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. (1) Observed the drain line for the catch tray under the beer taps is draining to a pitcher in the cooler. Discontinue this practice. Properly route all drain lines for liquid waste from food related equipment to floor sinks, and ensure a minimum one inch air gap is maintained for all drain lines going to floor sinks, for backflow protection.

(2) Observed bar three comp and bar handwashing sink have had the water turned off to them, and are being used for storage. Cease this practice. Return the required sinks to a functional state and ensure proper soap, paper towels, and water temperatures and wash / rinse / sanitize setups are capable of being performed at this location. If alternative measures are being taken, provide a written SOP for evaluation.

(3) Observed lack of one inch minimum air gap between the drain lines under the soda fountain area, near the three comp sink setup, near the handwash sink, and other drainage locations, and the rim height of the floor sinks. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.

(4) Observed the left faucet of the three compartment sink area has a stripped handle on the hot water faucet side. Repair or replace so faucet functions as intended / meets the required commercial grade standard.

(5) Observed the volume of water flow at the handwashing sinks in the womens restroom is significantly reduced compared to all other sinks in this facility, estimate the stream of water is approximately 1/4th the diameter of a pencil or less. Repair so as to provide sufficient water flow (~1 gallon per minute to each faucet) at the required temperature (100-108ºF) consistently for handwashing purposes.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed significant grease accumulation on the sprayer heads, pipes, and cover caps of the ANSUL heads under the hood area to the point that grease drips may present a source of potential contamination. Increase cleaning frequency so as to prevent the excessive accumulation of visible residue and / or potential cross contamination.

(2) Observed significant burnt and spilled residue beneath the flat top grill areas. Increase cleaning frequency so as to prevent the accumulation of visible residue.

(3) Observed cardboard covered lower shelves below the grill area that appear to have been there for some time, seem to be used for grease absorption. Cease this practice. Remove cardboard. Cardboard does not constitute a smooth, easily cleanable, and durable commercial grade surface. Do not render equipment or storage surfaces difficult to properly clean and sanitize. If surface no longer meets a smooth and easily cleanable commercial grade surface standard, properly repair or replace.

(4) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 11485, 114185.1, 11485.2, 114185.3) 2.00 Cloths used to wipe service counters, scales, and other surfaces that may directly or indirectly contact food shall be used only once until laundered or may be used repeatedly if held in a sanitizing solution, as described below. Cloths used with raw foods of animal origin shall be used only once until laundered or may be used repeatedly if kept in a separate container of sanitizing solution, as described below:
(1) Contact with a solution of 100 ppm available chlorine solution for at least 30 seconds.
(2) Contact with a solution of 25 ppm available iodine for at least one minute.
(3) Contact with a solution of 200 ppm quaternary ammonium for at least one minute.
(4) Contact with any chemical sanitizer that meets the requirements of Section 180.940 of Title 40 of the Code of Federal Regulations when used in accordance with the manufacturer's use directions.
Observed rags in multiple locations around the kitchen that are being used repeatedly wihtout sanitizer solution. Immediately cease this practice. Store all wiping rags in a sanitizer solution of not less than 100 PPM chlorine, or 200 PPM quat sanitizer, and store rags in the sanitizing solution between uses. Do not use rags without sanitizing between uses, in order to prevent cross contamination. Use of cleaning cloths to wipe service counters, scales, and other surfaces more than once before laundering or sanitizing. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) SECOND REPEAT: Observed the black plastic portion of the handle on the lower right side of the flip top cooler door is still broken, no longer smooth and easily cleanable.

(2) REPEAT: Also observed the old latching handle on the walk in cooler door that is broken is still present. Remove the broken portion of the old latching handle below the new handle, to improve ease of cleaning.

(3) Observed the lid of the ice bin is completely missing, bin open to the air immediately beside the left door into the kitchen. When asked what the ice is used for, employee stated for refilling the soda machine ice.
Cease this practice. Cover and protect ice to be used in food from potential contamination. Repair / replace the ice bin lid appropriately so as to return the ice machine to its original commercial grade condition. Temporary use of plastic wrap over the ice bin opening implemented by employees while replacement lid is being fabricated or located. Ensure replacement lid is smooth, easily cleanable, non porous, and meets the required commercial grade standard.

(4) Observed the handle is missing on the glass door reach in cooler near the three compartment sink area, threaded bolts sticking out from door where handle used to be attached. Appropriately repair / replace so as to provide all surfaces that are smooth and easily cleanable and meet the required commercial grade standard.

(5) Observed significant ice/frost buildup in the two door reach in freezer unit in the kitchen area. Investigate / repair cause so as to ensure commercial grade equipment is functioning as intended.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
(1) Observed blocked handwash sink near bar being used to store ice scoop. Water has been turned off to this sink because it is never used. Unblock sink. Restore water. Supply all required handwashing sinks with soap in dispensers and a sanitary hand drying method and keep the soap and paper towels consistently filled.

(2) Observed lack of paper towels in the dispenser in the employee restroom. Refill dispenser. Keep a sanitary hand drying method available at all times at all designated hand wash sink locations.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed a bin of peeled onions, and a net bag of unpeeled onions sitting directly on the floor in the walk in cooler. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 2.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed the doors of all three restrooms (mens, womens, employees) lack self closing mechanisms. Ensure doors to all restrooms in the food facility are self closing.
Failure to provide a self-closing restroom door. Provide a self-closing device or self-closing hinges on the restroom door.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-11-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed 4 out of 5 of the light fixtures in the hood / over the hot cooking area do not function, bulbs may be burned out. Also observed left tube type light in the walk in cooler is "strobing" / blinking repeatedly. Replace bulbs and / or repair fixtures. Failure to provide adequate lighting. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 1-22-2018: Satisfactory (Total Points: 11.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-22-2018 All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141) 7.00 A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils. A food facility shall not be operating if there is gross contamination of food contact surfaces that may result in the contamination of food products. Observed grill scraper was accidentally knocked on the floor, picked up, rinsed off in a handwashing sink and placed back in the bin of grill utensils directly on top of and in contact with two spatulas. Cease this practice. Immediately rewash / rinse / sanitize all items in the grill utensil holding pan.

Do not use a handwashing sink for any purpose other than the washing of hands. No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils.

Pan of utensils taken to dishwashing area. Corrected during inspection.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
1-22-2018 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
REPEAT: Observed the black plastic portion of the handle on the lower right side of the flip top cooler door is still broken, no longer smooth and easily cleanable. NOTE: Observed a new handle on the door to walk in cooler has been installed, but old latching handle that is broken is still present. Remove the broken portion of the old latching handle below the new handle, to improve ease of cleaning. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)


Rating on date 11-30-2017: Unsatisfactory - reinspection required (Total Points: 30.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
11-30-2017 Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site food consumption. (113953, 113953.1, 113953.2, 114250, 114250.1, 114276) 7.00 Provide clean toilet facilities in good repair. Provide permanently installed toilet tissue dispenser(s) in all toilet facilities. Provide handwashing facilities within or adjacent to all toilet facilities. Soap shall be provided in dispensers at, or adjacent to, handwashing facilities. Single-use sanitary towels in dispensers or hot-air blowers shall be provided at handwashing facilities.

Customer restrooms are required for food facilities of more than 20,000 square feet if they were constructed after July 1 1984, and also applies to facilities of any size that were constructed after January 1, 2004 where there is onsite consumption of food. A "take-out only" food facility, with no seating indoors or outdoors, may not be required to provide customer restrooms. Check with the Division of Environmental Health and with the appropriate Planning Department before removing or restricting access to customer restrooms.
Observed lack of any toilet tissue in both the mens and womens restrooms. Provide toilet tissue. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. Toilet paper dispensers immediately refilled. Corrected during inspection.

Observed lack of functioning paper towel dispenser in womens restroom. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at each handwashing location at all times.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom. (113953.5)

No smoking signs shall be posted in food preparation, food storage, and warewashing areas. (113978)

Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (114075)

Any food facility constructed before January 1, 2004 without public toilet facilities shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. (113725.1, 114276, 114381 (e))
2.00 Post permit in a conspicuous place (It is recommended that the permit be in customer view.). Post a notice advising patrons that a copy of the most recent routine inspection report is available for review by interested parties. Keep a copy of the most recent health inspection report at the facility for customer review purposes.

Post and maintain a legible and conspicuous sign in each toilet room directing attention to the need to thoroughly wash hands after using the toilet.

Post and maintain a legible "No Smoking" sign in food preparation, food storage, and utensil washing areas.

Observed lack of the required handwashing signs in each restroom. Post the required signs. Failure to post a handwashing sign in each toilet room. Sample signs provided to staff, immediately posted. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 7.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
(1) Observed water has been turned off to both the handwashing sink and three compartment sink at the front counter 'bar' area. Cease this practice. Keep sinks available for their intended use and properly functioning. Provide hot and cold water to all installed sinks. Water shall be provided at not less than 120ºF. Warm water between 100-108ºF may be substituted at handwashing sinks only.

(2) Observed initial measurements of water at multiple sinks in the facility show maximum water temperature of 63ºF. Facility voluntarily closed at approximately 11:20 AM. Discovered electrical issue with hot water heater, breaker reset.

Recheck of water temperatures at approximately 2 PM showed water now at 108-128ºF. Facility allowed to re-open once hot water issue was resolved. Do not operate food preparation facilities if hot water is not available.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed 2 out of 5 light fixtures in / over the hood / stove area do not function, bulbs may be burned out. One fixture is missing a shatterproof cover. Replace bulb and / or repair fixture. Light fixtures in area where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. Failure to provide adequate lighting. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. (1) Observed lack of one inch minimum air gap between the drain lines under the soda machine area and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap.

(2) Observed pipe under three compartment / handwashing sinks caused the floor to start flooding when water was turned on to these sinks. Further investigation shows the pipe near front 'bar' area has been sheared in two. Repair pipe. Keep all plumbing properly functioning and in good repair in the food facility. Pipe repair begun immediately.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 Handwashing soap and single use towels or drying device shall be provided in dispensers adjacent to each handwashing facility; dispensers shall be maintained in good repair. (113953.2) Adequate separate facilities shall be provided for handwashing, food preparation, and the washing of utensils and equipment. (113953, 113953.1) 2.00 Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees. Employees shall not clean their hands in a sink used for food preparation, warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Do not place objects in front of the handwashing station, and do not place items, utensils or wiping cloths in the handwashing sink.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices.
Observed both the handwashing sink and three compartment sink at the front counter 'bar' area have been stacked full of items and are being used as a storage area. Cease this practice. Do not block sinks. Keep sinks available for their intended use and properly functioning at all times. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. Observed dirt, grime, and / or food particle buildup around soda dispenser heads and beneath soda fountain machine. Observed very sticky grease residue buildup on ANSUL heads beneath vent hood, directly over cooking surface areas. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
Observed multiple items in the walk in cooler that were either uncovered / not protected from potential contamination, or covered with absorbant terry cloth type towels. Cease this practice. Ensure all food not under diligent preparation is appropriately covered with non porous lid or covering material to protect from potential contamination. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept free of vermin. (114067 (j), 114123, 114143 (a) & (b), 114175, 114178, 114185, 114185.1, 114185.2, 114185.3, 114185.4, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.1, 114259.2, 114259.3, 114279, 114281, 114282) 2.00 All food facilities shall be kept clean, fully operative, and in good repair. A food facility shall at all times be so constructed, equipped, maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects. The premises of each food facility shall be kept clean and free of litter, rubbish, and vermin.

Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur. Dressing rooms or dressing areas shall be provided and used by employees if the employees regularly change their clothes in the facility.
Observed multiple equipment items being stored in the 'banquet' room area that are not being used. Remove unused items. Failure to keep the premises of each food facility free of items that are unnecessary to the operation or maintenance of the facility, such as equipment that is not functional or is no longer used. Remove the unnecessary items. Keep the facility free of clutter to avoid the formation of vermin harborage. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
11-30-2017 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed CO2 tank near front counter area that is not secured. Ensure all pressurized cylinders are securely fastened to a rigid structure.

(2) Observed handle on the lower right side of the flip top cooler door is broken, no longer smooth and easily cleanable. Observed handle on door to walk in cooler is broken in a way that makes the door difficult to open, no longer smooth and easily cleanable. Repair handles on equipment such that they are maintained in a smooth and easily cleanable state that meets a commercial grade standard.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)